Brazilian Shellfish Soup
This fragrant seafood soup is a delightful blend of flavors and textures, bringing together tender white fish, plump shrimp, and succulent mussels in a rich and aromatic broth. Infused with the warmth of ginger and coriander, and enriched with creamy coconut milk and the delicate essence of saffron, this dish is a treat for the senses. Perfectly balanced with a touch of citrus and fresh cilantro, this soup is served over steaming white rice, creating a comforting and satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 3 yellow onions, chopped
- 2 jalapeño chilies, minced
- 1/4 cup ground dry-roasted peanuts or cashews
- (optional)
- 4 garlic cloves, minced
- 2 Tbs. peeled and grated fresh ginger
- 1 Tbs. ground coriander
- 4 to 5 cups fish broth
- 2 cups peeled, seeded and chopped plum
- tomatoes
- 1/2 cup coconut milk
- 1/4 tsp. saffron threads, steeped in 1/4 cup
- white wine
- 1/4 cup plus 3 Tbs. chopped fresh cilantro
- 2 to 3 Tbs. fresh lemon or lime juice
- Salt and freshly ground pepper, to taste
- 1 1/2 lb. firm white fish fillets, cut into
- 1 1/2-inch chunks
- 18 mussels, well scrubbed and debearded
- 18 shrimp, peeled and deveined with tails intact
- 18 sea scallops
- About 6 cups hot, cooked white rice
- 3 Tbs. shredded dried coconut, toasted
Instructions
- In a wide, deep saucepan over medium heat, melt the butter. Add the onions and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the jalapeños, nuts, garlic, ginger and coriander, and sauté until heated through and the flavors are blended, about 5 minutes. Add the broth, tomatoes, coconut milk, saffron and wine, and the 1/4 cup cilantro and simmer for about 3 minutes to blend the flavors. Add the lemon juice, to taste, and season with salt and pepper. Taste and adjust the balance of sweet and sour flavors.
- Add the white fish, mussels (discard any that do not close to the touch) and shrimp and simmer until the shrimp are pink, about 3 minutes. Add the scallops during the last 2 minutes and simmer just until the mussels open and the scallops are opaque throughout.
- To serve, place 1 cup rice in each large warmed soup bowl. Ladle the soup into the bowls, dividing the shellfish as evenly as possible and discarding any mussels that did not open. Garnish with the 3 Tbs. cilantro and the coconut. Serve hot.
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